Wine, liquor and tincture from orange: 6 recipes at home

The most popular citrus ingredient that is available all year round is orange. Useful properties are ahead of this fruit, meanwhile, there are little-known varieties of orange, for example, Sicilian red aka "blood" orange.

Vzboltai decided to put together a selection of the best orange alcohol recipes, and see what came of it below...

Also made from orange: liquor, syrups

Recipe for orange wine

Ingredients

1. Oranges - 8-10 kg

2. Sugar - 250 g per liter of juice

3. Water - 30 ml per liter of juice

4. Wine yeast - 1 sachet

The method of preparation

1. Wash the oranges thoroughly, peel them and squeeze out the juice using any available method.

2. Mix the resulting orange juice, pomace and water in a wide-necked container. Add sugar (150 grams/liter of juice) and wine yeast (in the proportion according to the instructions on the sachet).

3. Then mix well, tie the neck with cheesecloth and put the container in a dark place with a temperature of 18-25°C. Once a day it is necessary to stir the wort.

4. After 3-4 days, foam will appear on the surface, a sour smell, and pomace will float to the top. This means that fermentation has started successfully and you can proceed to the next stage.

5. Strain the wort through 2-3 layers of gauze. Squeeze the pulp (solid part) through cheesecloth to squeeze out all the remaining juice. The pulp is no longer used in the preparation of orange wine.

6. Add another portion of sugar to the juice (50 grams per liter), mix and pour into the fermentation tank.

7. Install a water seal and transfer the bottle to a dark and warm (18-25°C) room for active fermentation.

8. After 3 days, add the next 25 grams of sugar per liter of juice. To do this, open the water seal, drain 1 liter of juice, dissolve sugar in it. Pour the resulting syrup back into the bottle and close the water seal.

9. After another 3 days, add the last portion of sugar (25 grams/liter) according to the technology described in the previous step.

10. After 45-60 days from the date of installation of the hydro-seal, fermentation will stop (the wine will brighten, sediment will fall out at the bottom, the seal will stop blowing bubbles). It's time to pour the wine from the lees through a thin tube into another clean container. It is very important not to touch the sediment at the bottom so that the drink does not become cloudy.

11. Young orange wine tastes harsh and smells a bit like brew, but this harshness will disappear during the aging process.

12. Close the container with wine tightly (or install a water seal) and transfer it to a dark room with a temperature of 10-16°C.

13. After 1-2 months of aging, drain from the sediment and age for another 2-4 months. Transfusion removes the harshness of the taste.

14. Drain the wine again from the sediment, bottle and seal with corks. Store in the refrigerator or basement. The taste only improves over time. Shelf life - up to 3 years.

Tincture of oranges and white wine

Ingredients

1. White wine - 1 liter

2. Vodka - 400 ml

3. Sugar - 400 g

4. Orange - 3 pieces.

5. Lemon - ½ piece.

Method of preparation

1. Wash the citrus fruits, pour boiling water over them and squeeze the juice well.

2. Mix juice, wine and vodka in a jar, add citrus peel and add sugar.

3. Stir, leave under the lid in a dark place for 40-45 days.

4. Strain the finished tincture, pour into bottles for storage.

Tincture of orange peel

Ingredients

1. Vodka - 1 liter of vodka

2. Sugar syrup - 3 liters of ready-made sugar syrup

3. Fresh orange peel - 180 g

4. Citric acid - 2 g

The method of preparation

1. Cut orange peels into strips, pour into a jar, pour vodka and leave for 14-15 days in a warm place.

2. Then strain the tincture, add sugar syrup (2 parts water - 3 parts sugar). Pour in citric acid and mix.

3. Let stand for 10-15 minutes, bottle and store in a cool, dark place.

Recipe for orange liqueur

Ingredients

1. Vodka - 1 liter

2. Water - 500-600 ml

3. Orange zest - 300 g

4. Sugar - 300-400 g

The method of preparation

1. Put coarsely chopped orange peel in a glass container and pour vodka over it. Put in a warm place for 70-90 days, then strain the liquid.

2. Prepare sugar syrup, pour the strained tincture into the hot syrup, stir. When hot, strain through cotton wool and pour into a bottle below the neck.

3. Seal carefully, put in a warm place for several weeks to infuse.

4. Then carefully drain and bottle for further storage.

Ratafia "English" orange

Ingredients

1. Fresh orange juice - 3.5 liters

2. Rum - 2 liters

3. Sugar - 1.5 kg

4. Orange zest and a little nutmeg blossom

The method of preparation

1. Pour sugar into the orange juice in portions and stir until completely dissolved.

2. Pour in the rum, add the nutmeg and the zest from the oranges used (to make the juice).

3. Insist under a lid in a warm place for 14-15 days. Shake the vessel daily.

4. Strain, filter and store the finished ratafia in tightly closed bottles.

Classic orange ratafia

Ingredients

1. Alcohol - 1 liter

2. Water - 200 ml

3. Sugar - 200 g

4. Lemon or orange zest - 60-70 g

Method of preparation

1. Pour chopped citrus peel into a container with alcohol. Close the container, put it in a warm place for 60-90 days.

2. Then strain the tincture.

3. To brew sugar syrup, cool and strain thoroughly. Mix the sugar syrup with the tincture, strain again and leave for 7-8 days before use.

4. Strain again, pour into a dry bottle, store in a dark place.

Update: 10.08.2018

Category: Liqueurs and Tinctures